Instructions

1. Line an 8-inch square baking pan with parchment paper, letting the sides hang over. With this size pan, I usually measure out a large square of paper the length I need for the pan, then carefully tear in half to make two sheets. Overlap the sheets in a cross pattern.
2. In a medium saucepan over medium heat, melt the butter and brown sugar until the butter is melted and the brown sugar has dissolved. Stir in the vanilla extract and oats.
3. Lower the heat to low and cook for 3 to 4 minutes, stirring frequently.
4. Evenly spread half of the oat mixture into the prepared baking pan, pressing down gently. Reserve the second half of the oat mix.
5. Working quickly, melt chocolate chips and peanut butter in a microwave safe bowl for about 1 minute (and then in 30 second intervals) until the chocolate is melted. Stir until smooth.
6. Reserve about ¼ cup of chocolate for drizzling on the top and then pour the remainder evenly over the layer of oats in the pan.
7. Spoon the remaining oat mixture onto the cholate layer, pressing down gently. Drizzle with reserved ¼ cup of the chocolate mix, reheating for 30 seconds in the microwave if needed to thin it out.
8. Refrigerate the bars for about two hours or overnight, and bring to room temperature before cutting the bars.